Well if you want meat like that, buy it directly from the Farm. Most supermarket meat is from Mass producing farms where animals live like the worst. Luckly for us in Germany we still can decide a lot. Most people buy the Supermarked stuff with the argument "its cheaper" but buying a lot of meat from a farm isn't actually more expensive. You just have to buy more. And meat tastes better when you know they lived in peace
In Spain, the Rubia gallega steak comes from an old cow and is dry aged. These are two distinct variables-age of the cow and whether dry aged. In Galicia, the older cow beef is sold at a premium. They are always dry aged and displayed prominently in restaurants while they dry age (or shortly before being served). The Rubia gallega are also kept a year at the end of life without nursing or producing milk. This provides a better tasting beef and marbling.
They’ve been serving cows this age in certain parts of Spain for a long time and those steaks are said to be the best in the world. Eating one is a bucket list item for me
The do the same in any other third world country. Old cows are nothing special unless they are fed and treated extremely well, which is difficult to pull off commercially.
@@WillieFungo please go Google the cows in Spain I’m referring to. They are indeed “something special” and aren’t just the run of the mill elder cow. lol they are monstrously big and unique to the region
When I was younger I always said if I had a cow for years for producing & let’s say she had her time that I couldn’t eat it due to the attachment & the long life it lived but I take all that back. I feel as the owner & to show the cow the respect it deserves eating it would be considered an honor & a duty. Just imagine tasting all those years of life an animal lived & the food it ate most in the meat. So much flavor goes into meat when the muscles are used.
You guys are amazing! I honestly love what you do for the food industry because this episode in particular is a way to let people know that older animals are still prime and delicious! Instead of being used for mish-mashed hamburgers, you help educate and help farmer's who are trying to making a living sell their older cattle at the same price! As someone who works in the food industry, I am so proud of what you guys are doing!
Once I helped break down a farmers favorite old breeding cow. He finally butchered it and it was old! Had very little intramuscular fat. He ground most of it and made hamburgers. I still dream of the flavor of those burgers! Deep real meat flavor! He added some leaf fat to the grind - good video!
Great video! So many people don't even know where their meat comes from or what goes into producing it. As a farmer, rancher, and butcher, I appreciate you looking deeper into meat production.
This was awesome. We are raising grass fed beef for our own use. We have an 8 year old cow that will no longer get in calf, she is fat and healthy. None of the local butchers will handle her because 1- the no older than 30 months old USDA requirement and 2- they think we are insane to want to eat ‘old cow’ I am going to take this video for them to watch. With any luck they might see the light. Thank you.
Started a “farm” some yrs ago and bought a couple cows for meat, now my cows are roughly 20 yrs old and just bask in the sun lol. Just didn’t have the heart to part with them, my sons on the other hand would love this channel, they’ve been curious as to how the older meat would taste but I’m afraid after 20 yrs I’m sure they wouldn’t be too impressed.
The funny thing is these older, more flavorful steaks are actually cheaper than the younger steaks. There is a reason why these cuts are used for "mystery meats" because they are cheaper...... A good deal that no one takes.
Yeah, even when there's some people that said that old milch cows (you know, the cows being bred for the purpose of producing milk) produces a beef that is comparable in flavor to the wagyu.
So glad I found you, we just put an old cow in the freezer and I was afraid it was going to be too old. Now I'm looking forward to our first steak cooked like a steak, not stew! Not a lot of fat, but what is there is golden.
7:05 "higher pricetag" that's the phenomenal thing about these cuts! They are super delicious so that people are willing to pay a higher price. At the same time the farmer had 13-15yrs that he was able to produce milk with that animal. Win-Win from an economic standpoint. The only thing that is slightly vague in this clip is that the hosts talk like those animals land in the dumpster at the end of their lifetime. That meat will be used by the industry (McD, ready-made meal etc) and is sold for, literally, pennies with the exception of some local butchers that sell such cuts.
Omg I'm drooling over the tenderness you speak of and the meaty flavor of the older beef. I indeed like that "depth" and would be interested in buying such. I like to know secrets to food like this.very useful information
In sweden there is a Michelin star restuarant that serves retired milk cow steaks. But also quite a few other steak house resturants. Beef from retired milk cows is staring to become somthing quite special here. Its that developed deep flavor they are after, that is really something else.
Anyone who has eaten brown bear meet in the summer vs the fall knows you really are what you eat. Berry heavy diet vs fish heavy diet makes a huge difference.
I keep hearing that retired dairy cow allowed to pasture for a year out of retirement is the best tasting beef out there, that when the cow stops making milk it diverts the calories to creamy and buttery fat. As a 7-10 year old cow, it has (apparently) more chew than beef cattle but even more beefy flavor and much more tasty fat than standard grass fed or even grain finished cattle. How about you guys give that stuff a try? I’d be interested to hear what you think.
Before i even saw this video I knew the 15 year old beef would be best. The best beef in the world is not in Argentina, or Japan, it's in Spain, where they mature their cows to 15+ years old, and sell an entire cow for hundreds of thousands of dollars to top bidders. Grass fed, grazing cows that can live a stress free, pampered full life will have the best flavor over anything else, even Kobe.
Spain is nice but nothing spectacular, they don't have a big meat/bqq culture when it comes to beef, they barely eat it often and the beef quality is just good, even for these 15 yo cows. The highlight is their pork, which is great. On the other hand, Uruguay, Argentina and Southern Brazil have some pretty damn amazing grass fed Hereford/Bradford and Angus (Uruguay's pasture is one of the best if not the best in the world) along with the perfect weather, those were the best beef experiences that i've had in my whole life, specially Hereford beef in Southern Brazil, their sides are perfect too. All of those places have a huge cultural tradition when it comes to beef, in quality and in the making of it, they eat the best beef on a daily basis as if it was nothing. People nowadays get so obsessed with dry aging, Wagyu, etc that they have no idea they're missing the real good stuff. There's also many good places in the US, but US bbq consists basically of pork ribs, brisket and some ridiculous sides, let alone the fact that everyone is obsessed with idiotic sauces.
The Spanish actually prefer old cows, especially beef from a galician blonde cattle, which are often slaughtered 9, 10, or 11 years of age. I had the privilege of going to a famous asador and it was one of the best steaks of my life, easily on par with Japanese wagyu, but the taste and experience is completely different. Heck, even the japanese raise their wagyu cattle way past 3 years before slaughtering them for beef.
I agree in the age had a 11 year heifer that was slaughtered at home and it was beyond measure also a 6 year sow had some amazing pork. I even have horse meat while in Canada from a friend I met at the Calgary stampede a it was quite sweet and good. Lambs are best young and dry aged in my opinion and my grandfather advised never eat older lamb or let hair touch the meat as it ruined that spot and must be cut out emediatly. I lived a rural life in a 1/4 acre lot and have rabbits,bobwhites, pheasants I raise for meat, hide, feathers and bird mounts it's amazing butchering your own meat and that iron smell from a fresh hung beef just makes my day.
in spain Had a 15yr old dairy cow slaughtered hung for 4 weeks then cooked over the most amazing charcoal roaster the meat was simply incredible never tasted anything like it as a chef I prefer it over Wagyu. RustyinOz
Waygu is sorta a 'emulated' method of creating a very beefy and tender meat... It probably became a thing after the whole mad cow disease regulation in the past.
Yeah, he should spend less time on his 'I am not a hipster-hipster look' and more time sharpening his knife or even better yet, buy a decent one. It's the main tool in for his work.
In spain old cow and old oxen are worth a fortune at the steakhouse, down here in mexico we can get old cow and oxen at the local bucther every day of the week!!
I love this series, but these guys are too positive. I don't have a chance to eat something like this so I want descriptions beyond how "amazing" it all tastes. Some truthfulness comes out of the farmer himself when he says that it may not be for everyone, but other than that, the review comes off as not really honest. Magnus Nilsson shows a preparation he does for a steak from a retired dairy cow -- he dry ages it for 5-months and talks about how the steaks are so tough that they can withstand the longer aging process. That makes so much more sense to me.
if you're wanting some honesty I've been a New Zealand beef farmer for over 15yrs, I've had some of the best steaks in the world (Outlands steak, the same served to the Royals) I've had steaks off 10yr old cows out of curiosity. They don't taste good at all, they have a strong almost gamey taste, they are tough as all hell, drier, basically like eating an old gumboot. They got fed to the dogs.
+Stephanie Thompson Right, that's what I'd expect. I grew up on a farm and as such, we also ate our old cows. It wasn't good at all but you know, we're all children of the Internet and the huge food media explosion and as such, I would like to take a crack at cooking cuts from an old cow. Somehow, I think that I have enough amateur tools that I might able to make something edible. However, the way these guys ate it (i.e. basically sliced off the animal with no aging or treatment) -- I doubt that that tasted good at all.
I suspect a lot has to do with the breed of animal. Holstein are big and have heavier bone, but these looked like Angus and Hereford, both breeds noted for exceptional marbling and intermuscular fat. Much needed to make tender beef. I have butchered 5 year old dry cows off grass in late summer. The fat is not as yellow as these were. [dryland ranching in the West] it was not as tender as the beef in supermarkets, but then again it did not shrink to nothing when you cooked it.
Technically you have to include some form of nature, or something related to a specific season, for it to be a true haiku ie As Spring crops grow, Chef Ramsey sharpens his knife, Eyeing the old cow Or Just as the pumpkin, Ripening in the Autumn, So does the old cow Or The vegan sits down, with naught on his Winter plate, yet the cow roams free. I don`t know, this is from the top of my head!! I only say this, cause it just so happens that I was lucky enough to be befriended by this old dude at my gym in Tokyo who happens to be a published and accomplished Haiku teacher. For some reason, the old man loves me. We sit in the pool, or steam sauna, as he goes over the nuances and intricacies of Haiku....barely me comprehending half of it!! (jeepers...I haven`t been to the gym in two months!!) What I took away first is that Haiku isn`t just 5-7-5. Most importantly, it`s either a snapshot of something very specific, or a glimpse of something then immediately pulling the camera back to view what was around it at that moment. I`m not saying this to be some snob, or something (just imparting!!) but more like MAN....the Summer sun sets, yet here I sit on RUclips, my life in Autumn. PS!!! I think your haiku is funny. Spot on!!
Very curious obviously the prime cuts have this bold flavour. How do you rate the other leaner cuts. Would they typically go to mince/ sausages and low/slow cooks?
Finally something I agree with these guys over Nick. Sometimes the richness comes from the herbatious diet the cow has gone through, rather than yearning for something "beefy" by fossilizing it for half a year..
I have been eating grass fed beef for years. I buy it because a friend produces it and I like the quality of life the animals live. In truth, the taste and texture of the steaks is not as good. It is tougher, leaner, and stronger tasting. It is what it is.
Aged cow tastes AMAZING...I first had it in San Sebastian where they slaughter 18 yr old ex-dairy cows to produce txuleta steak. Its slowly becoming more popular in the UK but right now most of the old dairy cows are bought by.....McDonalds 😊
What is the price per pound on beef that old. Currently prime grade in my are for strip and loin is upwards of 15 plus per pound and that’s wet aged 45 days. Keeping a cow alive for 15 years is pretty costly investment so it it more or less expensive than prime?
I remember the best steak I had was at a Thai restaurant in Scotland. I remember it was very beefy, tender and has yellow fat. I never had anything like it again. I tried all dry aged beef, and it just doesn't taste as good. And I just realized that it might be from an old cow. I need to look for it! Thanks Eater!
dont eat meat myself so im not an expert on the topic, but shouldnt the older beef cost more as it too longer and more resources to raise and produce. as its done with older cheese and wine? weird that its the opposite
All of them said the 15 year old beef tasted better... It's because of strict regulation on cows slaughtered after 30 months, which has them do more work when butchering.
The problem I think is there isn't much of a marked for what they would probably call "naturally aged" beef, or just old animals. Might taste better but the price would be too much for there to be a market. If most beef is from animals around 2 years old for every 2 years it's "aged" the price per pound would roughly have to double to cover feeding it.
There is no request for it on the market. Those cows don't have much value for the farmer anymore as animals too so it's normally just waste that would be processed as dog food etc.
Today while driving home from work i saw some dude had a sticker on his car saying that "Real men don't eat meant", i was like damn. I can never be a real man then. Thanks for Sharing!
I have been wanting to eat old beef for a very long time. I just haven't been able to find it. I would think that dairy cows would be great for it because they're producing their whole lives. Jersey cattle, with their high carotine content fat and WONDERFUL flavor would likely be the best dollar per year solution for this market. I've only eaten them slaughtered young, though.
So instead of ‘dry’ aged, it’s ‘live’ aged.
field aged? grass aged?
Clifford Endo Actually aged?
As it should be
Simply aged
I'm curious how each would taste after being dry aged too.
It's always good to pay respects to the farmers and animals that provide our food. They don't get the respect they deserve nowdays.
I respect a farmer who respects the animals. The animals give us food so we should give something in return
They really don't.
@@jefferywilliams9592 then eat things that aren't farm produced 🙄
We do but how tf do we show that we pay respect to the farmers 🤣 we pay respect to them in our tought
Well if you want meat like that, buy it directly from the Farm.
Most supermarket meat is from Mass producing farms where animals live like the worst.
Luckly for us in Germany we still can decide a lot.
Most people buy the Supermarked stuff with the argument "its cheaper" but buying a lot of meat from a farm isn't actually more expensive. You just have to buy more.
And meat tastes better when you know they lived in peace
In Spain, the Rubia gallega steak comes from an old cow and is dry aged. These are two distinct variables-age of the cow and whether dry aged. In Galicia, the older cow beef is sold at a premium. They are always dry aged and displayed prominently in restaurants while they dry age (or shortly before being served). The Rubia gallega are also kept a year at the end of life without nursing or producing milk. This provides a better tasting beef and marbling.
They’ve been serving cows this age in certain parts of Spain for a long time and those steaks are said to be the best in the world. Eating one is a bucket list item for me
The do the same in any other third world country. Old cows are nothing special unless they are fed and treated extremely well, which is difficult to pull off commercially.
@@WillieFungo please go Google the cows in Spain I’m referring to. They are indeed “something special” and aren’t just the run of the mill elder cow. lol they are monstrously big and unique to the region
@@scandisnowgirl3696 I'm not disagreeing with you to be clear.
@@scandisnowgirl3696 But yeah, I googled the vaca veja cows, and it sounds amazing tbh. I wonder how it compares to Wagyu.
When I was younger I always said if I had a cow for years for producing & let’s say she had her time that I couldn’t eat it due to the attachment & the long life it lived but I take all that back.
I feel as the owner & to show the cow the respect it deserves eating it would be considered an honor & a duty. Just imagine tasting all those years of life an animal lived & the food it ate most in the meat. So much flavor goes into meat when the muscles are used.
when 1 steak is older than most fortnite players
Number of upvotes don't do this comment justice
Reza Pahlevi this isn’t Reddit buddy
@@rezapahlevi2044 r/ihavereddit
@@poopspark I'm not your buddy
@@jonathanng138 ,he wasn't talking to you
You guys are amazing! I honestly love what you do for the food industry because this episode in particular is a way to let people know that older animals are still prime and delicious! Instead of being used for mish-mashed hamburgers, you help educate and help farmer's who are trying to making a living sell their older cattle at the same price! As someone who works in the food industry, I am so proud of what you guys are doing!
Forget the steak this dudes farm looks incredible
yeh benefits of having money to actually run a farm
Give the farmer a few million dollars and he will make the cows older than the rick roll meme
Once I helped break down a farmers favorite old breeding cow. He finally butchered it and it was old! Had very little intramuscular fat. He ground most of it and made hamburgers. I still dream of the flavor of those burgers! Deep real meat flavor! He added some leaf fat to the grind - good video!
Thought they were gonna eat 15 yr old dry aged beef HAHAHHAA
Who do you think they are? Nick Solares?
Same! The title was a bit misleading...
so it's really a 15 years old cow?
Is that not what they do?
Omg thank god i wasn’t the only one who thought this lmao
Great video! So many people don't even know where their meat comes from or what goes into producing it. As a farmer, rancher, and butcher, I appreciate you looking deeper into meat production.
This was awesome. We are raising grass fed beef for our own use. We have an 8 year old cow that will no longer get in calf, she is fat and healthy. None of the local butchers will handle her because 1- the no older than 30 months old USDA requirement and 2- they think we are insane to want to eat ‘old cow’
I am going to take this video for them to watch. With any luck they might see the light. Thank you.
Any Luck?
U guys make cheese too?
im not a vegan im just asking, havent you grown attached to her? if you had her for 8 yrs thats a long time to grow a bond
@jason lul lol cease breathing
@@sonicnarutoTDpg Just process it your self. is not that hard
Started a “farm” some yrs ago and bought a couple cows for meat, now my cows are roughly 20 yrs old and just bask in the sun lol. Just didn’t have the heart to part with them, my sons on the other hand would love this channel, they’ve been curious as to how the older meat would taste but I’m afraid after 20 yrs I’m sure they wouldn’t be too impressed.
Lemurai that’s great to hear man, it’s great that there are people like you out there.. Hope the cows are healthy :)
Well once old Bessie bites the dust, it's not like you're gonna bury her. :P
Just eat them after they die of natural causes. Then they will be a part of you forever.
Dont do steaks but long cooked meat. With that type of 'old' meat you dont get the full flavor by just grilling it
❤️
In my opinion older beef is always better for steak and stew if you want to make a really hearty an flavourful beef stew
Sticky Wicket how do you find older beef? After learning cows live such a short life before slaughter, I want to look into this older beef.
@@Feytouched.Locket Try to look for people that sell their retired dairy cows, and slaughter the cow for yourself. You'll never be disappointed.
This is great! Those cows look happy and live a long life I wish all live stock was grown this way
The funny thing is these older, more flavorful steaks are actually cheaper than the younger steaks. There is a reason why these cuts are used for "mystery meats" because they are cheaper...... A good deal that no one takes.
I wish I could find a place to get these at. I’d much rather a cow that was grass fed and lived a long, happy life
There’s limited opportunity for some people 😞
Yeah, even when there's some people that said that old milch cows (you know, the cows being bred for the purpose of producing milk) produces a beef that is comparable in flavor to the wagyu.
So glad I found you, we just put an old cow in the freezer and I was afraid it was going to be too old. Now I'm looking forward to our first steak cooked like a steak, not stew! Not a lot of fat, but what is there is golden.
How was it?
7:05 "higher pricetag" that's the phenomenal thing about these cuts! They are super delicious so that people are willing to pay a higher price. At the same time the farmer had 13-15yrs that he was able to produce milk with that animal. Win-Win from an economic standpoint.
The only thing that is slightly vague in this clip is that the hosts talk like those animals land in the dumpster at the end of their lifetime. That meat will be used by the industry (McD, ready-made meal etc) and is sold for, literally, pennies with the exception of some local butchers that sell such cuts.
Omg I'm drooling over the tenderness you speak of and the meaty flavor of the older beef. I indeed like that "depth" and would be interested in buying such. I like to know secrets to food like this.very useful information
In sweden there is a Michelin star restuarant that serves retired milk cow steaks.
But also quite a few other steak house resturants. Beef from retired milk cows is staring to become somthing quite special here.
Its that developed deep flavor they are after, that is really something else.
It's extremely hard to access without literally going to a dairy farm yourself and buying it there, or find a supplier.
Both of you gives a great knowledge about the animals to be consumed
Anyone who has eaten brown bear meet in the summer vs the fall knows you really are what you eat. Berry heavy diet vs fish heavy diet makes a huge difference.
I would be interested to see how the flavor characteristics would differ if you dry aged the 15yr old beef.
Make Your Mark I think at that point dry aging would be just another form of preserving it in winter
Went to their farm last weekend and got a ribeye and a filet. The flavor was so good. Best steak I’ve ever had.
I keep hearing that retired dairy cow allowed to pasture for a year out of retirement is the best tasting beef out there, that when the cow stops making milk it diverts the calories to creamy and buttery fat. As a 7-10 year old cow, it has (apparently) more chew than beef cattle but even more beefy flavor and much more tasty fat than standard grass fed or even grain finished cattle. How about you guys give that stuff a try? I’d be interested to hear what you think.
Before i even saw this video I knew the 15 year old beef would be best. The best beef in the world is not in Argentina, or Japan, it's in Spain, where they mature their cows to 15+ years old, and sell an entire cow for hundreds of thousands of dollars to top bidders. Grass fed, grazing cows that can live a stress free, pampered full life will have the best flavor over anything else, even Kobe.
Does it have a name? I'm going to check in Spain if I can find it.
Txogitxu.
@@d1dg2 urgh that's disgusting. It literally is eating cancer tissue haha
Galician Blonde beef.
Spain is nice but nothing spectacular, they don't have a big meat/bqq culture when it comes to beef, they barely eat it often and the beef quality is just good, even for these 15 yo cows. The highlight is their pork, which is great. On the other hand, Uruguay, Argentina and Southern Brazil have some pretty damn amazing grass fed Hereford/Bradford and Angus (Uruguay's pasture is one of the best if not the best in the world) along with the perfect weather, those were the best beef experiences that i've had in my whole life, specially Hereford beef in Southern Brazil, their sides are perfect too.
All of those places have a huge cultural tradition when it comes to beef, in quality and in the making of it, they eat the best beef on a daily basis as if it was nothing. People nowadays get so obsessed with dry aging, Wagyu, etc that they have no idea they're missing the real good stuff. There's also many good places in the US, but US bbq consists basically of pork ribs, brisket and some ridiculous sides, let alone the fact that everyone is obsessed with idiotic sauces.
The Spanish actually prefer old cows, especially beef from a galician blonde cattle, which are often slaughtered 9, 10, or 11 years of age. I had the privilege of going to a famous asador and it was one of the best steaks of my life, easily on par with Japanese wagyu, but the taste and experience is completely different. Heck, even the japanese raise their wagyu cattle way past 3 years before slaughtering them for beef.
I agree in the age had a 11 year heifer that was slaughtered at home and it was beyond measure also a 6 year sow had some amazing pork. I even have horse meat while in Canada from a friend I met at the Calgary stampede a it was quite sweet and good. Lambs are best young and dry aged in my opinion and my grandfather advised never eat older lamb or let hair touch the meat as it ruined that spot and must be cut out emediatly. I lived a rural life in a 1/4 acre lot and have rabbits,bobwhites, pheasants I raise for meat, hide, feathers and bird mounts it's amazing butchering your own meat and that iron smell from a fresh hung beef just makes my day.
Turning vegan would be a big missed steak!
Thats terrible...
@@Blindashitmetalasfuck the joke or something else I'm missing
How do we go about getting this age of beef? Custom order from farms? Processor? Butcher?
Get rich
Buy some cows and a bull breed them and you can have steaks when ever you want.
just go to your local meat locker, they will help you.
in spain Had a 15yr old dairy cow slaughtered hung for 4 weeks then cooked over the most amazing charcoal roaster the meat was simply incredible never tasted anything like it as a chef I prefer it over Wagyu. RustyinOz
Waygu is sorta a 'emulated' method of creating a very beefy and tender meat... It probably became a thing after the whole mad cow disease regulation in the past.
get a better knife lol
Thats the knife he trims his pubes with. Its got all the flavor.
everything is better from your pocket. lol
Yeah, he should spend less time on his 'I am not a hipster-hipster look' and more time sharpening his knife or even better yet, buy a decent one. It's the main tool in for his work.
And a God damn fork...!!!
my thoughts exactly
my mouth is watering so so so bad.
Every time I watch guga foods
the ninja pupper under the table lol
In spain old cow and old oxen are worth a fortune at the steakhouse, down here in mexico we can get old cow and oxen at the local bucther every day of the week!!
No one:
Next up:
Aliens try 90 year old human, 30 year old human, 5 year old human
I love this series, but these guys are too positive. I don't have a chance to eat something like this so I want descriptions beyond how "amazing" it all tastes. Some truthfulness comes out of the farmer himself when he says that it may not be for everyone, but other than that, the review comes off as not really honest. Magnus Nilsson shows a preparation he does for a steak from a retired dairy cow -- he dry ages it for 5-months and talks about how the steaks are so tough that they can withstand the longer aging process. That makes so much more sense to me.
if you're wanting some honesty I've been a New Zealand beef farmer for over 15yrs, I've had some of the best steaks in the world (Outlands steak, the same served to the Royals) I've had steaks off 10yr old cows out of curiosity. They don't taste good at all, they have a strong almost gamey taste, they are tough as all hell, drier, basically like eating an old gumboot. They got fed to the dogs.
You're describing 99% of RUclips food stuff. It tends to be uselessly one-sided.
+Stephanie Thompson Right, that's what I'd expect. I grew up on a farm and as such, we also ate our old cows. It wasn't good at all but you know, we're all children of the Internet and the huge food media explosion and as such, I would like to take a crack at cooking cuts from an old cow. Somehow, I think that I have enough amateur tools that I might able to make something edible. However, the way these guys ate it (i.e. basically sliced off the animal with no aging or treatment) -- I doubt that that tasted good at all.
I suspect a lot has to do with the breed of animal. Holstein are big and have heavier bone, but these looked like Angus and Hereford, both breeds noted for exceptional marbling and intermuscular fat. Much needed to make tender beef. I have butchered 5 year old dry cows off grass in late summer. The fat is not as yellow as these were. [dryland ranching in the West] it was not as tender as the beef in supermarkets, but then again it did not shrink to nothing when you cooked it.
@@sundarpichai940 I don't know about it as steak but as hamburger it's pretty great
I was waiting for a cattle dog to go flying through the frame and snag 3 steaks on his way.
The two young guys are all amazed. The farmer is just like, get with it young city slickers
I enjoy this channel so much! Thanks!
Here before the Gordon Ramsey quotes and vegans come out
Wrote a haiku for them
No it is not raw
That meat looks so delicious
Enjoy your salad
jdome jd 😂😂😂..👍👍
Technically you have to include some form of nature, or something related to a specific season, for it to be a true haiku ie As Spring crops grow, Chef Ramsey sharpens his knife, Eyeing the old cow Or Just as the pumpkin, Ripening in the Autumn, So does the old cow Or The vegan sits down, with naught on his Winter plate, yet the cow roams free. I don`t know, this is from the top of my head!! I only say this, cause it just so happens that I was lucky enough to be befriended by this old dude at my gym in Tokyo who happens to be a published and accomplished Haiku teacher. For some reason, the old man loves me. We sit in the pool, or steam sauna, as he goes over the nuances and intricacies of Haiku....barely me comprehending half of it!! (jeepers...I haven`t been to the gym in two months!!) What I took away first is that Haiku isn`t just 5-7-5. Most importantly, it`s either a snapshot of something very specific, or a glimpse of something then immediately pulling the camera back to view what was around it at that moment. I`m not saying this to be some snob, or something (just imparting!!) but more like MAN....the Summer sun sets, yet here I sit on RUclips, my life in Autumn. PS!!! I think your haiku is funny. Spot on!!
Your comment sucks.
I know they're vegetarians, but they deserve better than that.
Thanks EATER. That was a delicious looking episode.
You can taste the grass isn't a compliment. If I wanted to taste grass I wouldn't be eating a steak. I'll take the grain fed please.
a farmer in uk has started selling steaks from old dairy cows its good
Magnus Nilsson of Faviken was using old dairy cows and he marveled at the taste. What a waste to make this hamburger.
Great video again! You guys are the best!!
The farmer is as cool and smooth as chilled butter
I wish more whole animal butcher shops or just butcher shops in general were more available . Where i live its all just grocery stores
I hate watching these vids cause you guys make me so dam hungry every time ......
The dog is lovin it!
That's a beautiful looking farm. The Cattle probably enjoying living there.
I misread.
I thought it was dry aged 15 years.
You'd be eating a mummified slab of meat.
We all did
The title was correct
Imagine the potential of one of those!
Got my mouth watering
I thought it said "What does a 15-year-old taste like?" I saw the notification in the corner of my eye lmao
If youre curious theyre meat is tender and taste almost like deer, well atleast theyre arm.
I’ve read that in Spain they’ve been doing this with cows up to 30 and 40 years old and it’s a big market over there.
The average life span of cattle is between 17 and 22 yrs old, sooo....I really dought it.
Yep we had a cow that got killed by a part of the barn that fell on her she was over 10 years old and was by far the best eating beef I'd ever had.
true, with older animal meat, you feel the history of that animal when tasting the meat, not only the grass but all what was going there.
Now that we've had regular beef, can you try this experiement with veal?
I like how Lee looked at them like wtf when they start pointing down left and right
Pretty interesting. But seriously.... SHARPEN that damn knife... watching you hack at that meat was painful.
man another awesome video!
Eater congrats on 1M subs, love the omakase series
Very curious obviously the prime cuts have this bold flavour. How do you rate the other leaner cuts. Would they typically go to mince/ sausages and low/slow cooks?
those cows look really happy, especially that guy at 6:45 lol.
Wow, I’d love to have that older steak!
Finally something I agree with these guys over Nick. Sometimes the richness comes from the herbatious diet the cow has gone through, rather than yearning for something "beefy" by fossilizing it for half a year..
The intro is adorable
How does the older beef compare to the 'prime' versions that are extremely hard to find in grocery stores?
I have been eating grass fed beef for years. I buy it because a friend produces it and I like the quality of life the animals live. In truth, the taste and texture of the steaks is not as good. It is tougher, leaner, and stronger tasting. It is what it is.
Aged on the Hoof !! I Love it , how do we get it ?
The dog under the table 😂
i would love to try them!
After watching it several times now, I wonder how the 15 year would taste dry aged and how the 15 fresh would compare to the 28 month dry aged.
Why age the 15 year old lol
where can we buy some of those older beef?
Is there anywhere I can buy this type of steak in California or USA?
Ayoye les boys, that's the real dream job!!! continue enjoying guyz! epic
Did they intend to eat rare or was the meat undercooked? some parts were even pink on the outside like 5:10
What’s the price difference? How much more or less does it cost to raise the cow compared to dry aging?
Brent looks like the kind of guy that drives a Chrysler crossfire.
Hey. Its still a Mercedes lol.
Grass feed beef is hands down the best! Specifically Alberta beef, best in the world 🇨🇦 🥩
I'd love to try that!! Looks amazing
Imagine dry aging the 15yr old beef? Mind blown!!!!!
Did not know there was not grass feed 🤔 love the videos lads keep it up ☝️
Fast food burgers use cheap meat. Cheap meat is old beef. Old beef is better. No wonder McDonald’s is so good.
Cheers Bobby cheap beaf is bad cuts mostly
Are you saying that there's cow in McDonald's patty?
It makes sense that an old cow would have better flavor. The way an old hen makes the best chicken stew.
Aged cow tastes AMAZING...I first had it in San Sebastian where they slaughter 18 yr old ex-dairy cows to produce txuleta steak. Its slowly becoming more popular in the UK but right now most of the old dairy cows are bought by.....McDonalds 😊
Has anyone ever told you that you look like Rolfe from the sound of music? Really enjoy your shows, guys!
Hii sweety...
Was that a butter knife?
Does he have a loicence ?
What is the price per pound on beef that old. Currently prime grade in my are for strip and loin is upwards of 15 plus per pound and that’s wet aged 45 days. Keeping a cow alive for 15 years is pretty costly investment so it it more or less expensive than prime?
They should do something similar for mutton
doobiesmoke15 and goat
I remember the best steak I had was at a Thai restaurant in Scotland. I remember it was very beefy, tender and has yellow fat. I never had anything like it again. I tried all dry aged beef, and it just doesn't taste as good. And I just realized that it might be from an old cow. I need to look for it! Thanks Eater!
Ben Turley dresses like the ultimate dad.
I thought they would provide how to locate this older beef cuts..
dont eat meat myself so im not an expert on the topic, but shouldnt the older beef cost more as it too longer and more resources to raise and produce. as its done with older cheese and wine?
weird that its the opposite
It’s because younger a cow has meat that tastes better and is more tender.
I believe so anyway
All of them said the 15 year old beef tasted better... It's because of strict regulation on cows slaughtered after 30 months, which has them do more work when butchering.
The problem I think is there isn't much of a marked for what they would probably call "naturally aged" beef, or just old animals. Might taste better but the price would be too much for there to be a market. If most beef is from animals around 2 years old for every 2 years it's "aged" the price per pound would roughly have to double to cover feeding it.
There is no request for it on the market. Those cows don't have much value for the farmer anymore as animals too so it's normally just waste that would be processed as dog food etc.
Then why are you here?
Today while driving home from work i saw some dude had a sticker on his car saying that "Real men don't eat meant", i was like damn. I can never be a real man then. Thanks for Sharing!
Safi Hameed that only shows any bull can be printed on a sticker
Reminds me of that Magnus "retired dairy cow" 🤤
So now the question remains, what does a 15 year steak taste like dry aged?
Why not link the farms website or media
I have been wanting to eat old beef for a very long time. I just haven't been able to find it. I would think that dairy cows would be great for it because they're producing their whole lives. Jersey cattle, with their high carotine content fat and WONDERFUL flavor would likely be the best dollar per year solution for this market. I've only eaten them slaughtered young, though.
Someone explain the Backbone/spine rule with older cows/cattle please.
We always say we don't sell you tough meat we give you a sharp knife